Philly Cheesesteak Bowl
This Philly cheesesteak bowl has all the flavors of the famous sandwich – tender strips of beef, carmelized onions, sauteed peppers, mushrooms and melty cheese. This is my go to when I don’t want all that bread but I do want the flavors. Instead of tucking your Philly cheesesteak into a roll, pile it onto something you love like rice, mashed potatoes or even cauliflower rice if you want a lighter meal. It is a hearty and comforting meal in bowl form that you can eat with a fork. Great for meal prep, quick dinners or when you just want cheesesteak flavor without the heaviness of a bun.
Ingredients needed to make a Philly Cheesesteak bowl:
For the rice:
- 2 cups boiling water
- 1 tsp salt
- 1 tsp olive oil
- 1 cup Basmati rice
For the Philly cheesesteak:
- 2 tbsp olive oil, divided
- 1 medium onion, sliced
- 1 red bell pepper, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 clove garlic, crushed
- 1 lb thinly sliced ribeye, sirloin, or skirt steak, cut into strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion salt blend (I like Trader Joes)
- 1/2 tsp black pepper (or to taste)
- 1 pint mushrooms, sliced (I used pre-sliced gourmet mushrooms)
- 1 tbsp Worchestershire sauce
- 4 slices provolone cheese
How to make a Philly Cheesesteak Bowl:
- Pour 2 cups water into a medium saucepan and bring to a boil.
- Add 1 cup Basmati rice, 1 tsp salt and 1 tsp olive oil.
- Simmer rice for 18 minutes or until water is absorbed and rice is tender. Set aside when done and cover to keep warm.
- In the meantime, prepare your vegetables and meat.
- In a large skillet, heat 1 tbsp olive oil over medium high heat then add peppers and onions. Reduce heat to medium and cook vegetables until tender.
- Add garlic and saute for 1 minute. Remove the vegetables to a plate.
- Place sliced steak in a large mixing bowl. Mix paprika, garlic powder, onion salt and pepper together in a small bowl. Pour spices over the meat and stir to coat.
- Add another 1 tbsp olive oil to the same skillet you cooked vegetables in. Add sliced meat, mushrooms and Worchestershire sauce. Stir together and saute over medium heat until mushrooms are cooked and steak is browned.
- Add vegetables back into the pan and stir everything together. Cook for a minute or two to reheat the vegetables.
- Create four separate piles of steak mixture in the pan and add 1 slice of provolone cheese to each pile. Cover with a lid until the cheese is melted.
- In four large bowls spoon in 1/4 of the rice and top with the meat mixture by scooping each pile out with a large spatula and placing it on top of the rice. Enjoy!
NOTES:
- If you can find thin sliced ribeye steak it has great flavor but you can use flank steak, sirloin steak or skirt steak as well. Make sure slices of beef are thin.
- Mushrooms are optional but add a great umami flavor.
- If you want a little added spice you can add red pepper flakes.
- Cheddar cheese, cheddar jack or mozarella cheese can be substituted for the provolone cheese.
- Brown rice or a rice and grain mix can be used in place of Basmati rice.
Other yummy recipes to try:
Philly Cheesesteak Bowl
This Philly cheesesteak bowl has all the flavors of the famous sandwich - tender strips of beef, carmelized onions, sauteed peppers, mushrooms and melty cheese.
Equipment
- 1 Large skillet
- 1 saucepan
Ingredients
For the rice:
- 2 cups boiling water
- 1 tsp salt
- 1 tsp olive oil
- 1 cup Basmati rice
For the cheesesteak:
- 2 tbsp olive oil, divided
- 1 medium onion, sliced
- 1 red bell pepper, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 clove garlic, crushed
- 1 lb thinly sliced ribeye, sirloin, or skirt steak, cut into strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion salt blend (I like Trader Joes)
- 1/2 tsp black pepper (or to taste)
- 1 pint mushrooms, sliced (I used pre-sliced gourmet mushrooms)
- 1 tbsp Worchestershire sauce
- 4 slices provolone cheese
Instructions
- Pour 2 cups water into a medium saucepan and bring to a boil. Add 1 cup Basmati rice, 1 tsp salt and 1 tsp olive oil.
- Simmer rice for 18 minutes or until water is absorbed and rice is tender. Set aside when done and cover to keep warm.
- In the meantime, prepare your vegetables and meat.
- In a large skillet, heat 1 tbsp olive oil over medium high heat then add peppers and onions. Reduce heat to medium and cook vegetables until tender.
- Add garlic and saute for 1 minute. Remove the vegetables to a plate.
- Place sliced steak in a large mixing bowl. Mix paprika, garlic powder, onion salt and pepper together in a small bowl. Pour spices over the meat and stir to coat.
- Add another 1 tbsp olive oil to the same skillet you cooked vegetables in. Add sliced meat, mushrooms and Worchestershire sauce. Stir together and saute over medium heat until mushrooms are cooked and steak is browned.
- Add vegetables back into the pan and stir everything together. Cook for a minute or two to reheat the vegetables.
- Create four separate piles of steak mixture in the pan and add 1 slice of provolone cheese to each pile. Cover with a lid until the cheese is melted.
- In four large bowls spoon in 1/4 of the rice and top with the meat mixture by scooping each pile out with a large spatula and placing it on top of the rice.
- NOTES: *If you can find thin sliced ribeye steak it has great flavor but you can use flank steak, sirloin steak or skirt steak as well. Make sure slices of beef are thin. *Mushrooms are optional but add a great umami flavor. *If you want a little added spice you can add red pepper flakes. *Cheddar cheese, cheddar jack or mozarella cheese can be substituted for the provolone cheese. *Brown rice or a rice and grain mix can be used in place of Basmati rice.
Tried this recipe?Let us know how it was!